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Grilled Carrots with Limey Hot Sauce and Cotija

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

Of course, you don’t have to grill these carrots, but grilled carrots are good as hell, and if you have the opportunity to do so, grill ’em.

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More recipes

Smashed Sweet Potatoes with Maple and Sour Cream

Crushed Baby Potatoes with Scallion, Celery, and Lots of Dill

Sticky Roasted Carrots with Citrus and Tahini